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6 spring onions , trimmed, outer leaves discarded, and finely sliced
400 g fresh or frozen peas
2 little gem lettuces , sliced
freshly ground black pepper
1 lemon , juice of
good-quality extra virgin olive oil
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Slowly heat the butter and a good lug of olive oil in a pan. Add the flour and stir around, then slowly pour in the stock. Turn up the heat and add the spring onions, peas and lettuce with a pinch of salt and pepper.
Put the lid on and simmer for 5 minutes or until tender. Taste, correct the seasoning and squeeze in a little lemon juice. Serve drizzled with a splash of good oil. It’s fantastic served with a piece of fish.